Ingredients
Scale
- 1 cup granulated sugar (200g)
- 1 Tbsp orange zest – zest of 1 large orange (6g)
- 1/4 cup unsalted butter, room temperature (56g)
- 1/2 cup full-fat sour cream, room temperature (125g)
- 1/4 cup water, room temperature (60g)
- 1/4 cup freshly squeezed orange juice (60g)
- 1 large egg, room temperature (56g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- orange gel food coloring – optional
- 1 1/4 cup all-purpose flour or gluten-free flour blend (150g)
- 1 1/2 tsp baking powder (6g)
- 1/2 tsp fine salt (3g)
- 1/3 cup granulated sugar (67g)
- 1 Tbsp orange zest – zest of 1 large orange (6g)
- 2 large egg yolks or 1 large egg (56g)
- 3 Tbsp freshly squeezed orange juice (45g)
- 1/4 tsp fine salt (2g)
- 2 Tbsp unsalted butter, cut into small pieces (30g)
- 1 cup unsalted butter, room temperature (226g)
- 1 Tbsp orange zest – zest of 1 large orange (6g)
- 1 tsp vanilla extract or vanilla bean paste (4g)
- 1/4 tsp fine salt (1g)
- 3 1/2 cups powdered sugar (454g or a 1 lb. box)
- 3 Tbsp fresh orange juice (45g)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine granulated sugar and orange zest. Add butter and sour cream, mixing until fluffy. Gradually incorporate water, orange juice, egg, and vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Fold dry ingredients into the wet mixture until just combined.
- Fill cupcake liners two-thirds full and bake for about 19 minutes until golden brown. Cool completely before filling.
- For the orange curd filling: Whisk sugar, egg yolks, zest, juice, and salt in a saucepan over low heat until thickened. Stir in butter until melted.
- For frosting: Beat butter until creamy; gradually add powdered sugar while mixing. Incorporate vanilla extract, salt, and fresh juice.
- Assemble by cutting out the center of each cupcake to fill with orange curd and pipe frosting on top.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (70g)
- Calories: 280
- Sugar: 30g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg